{"id":39567,"date":"2023-07-13T21:36:34","date_gmt":"2023-07-13T19:36:34","guid":{"rendered":"https:\/\/francevisiting.com\/?p=39567"},"modified":"2023-07-20T20:06:26","modified_gmt":"2023-07-20T18:06:26","slug":"noirmoutier-la-maison-des-toques","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2023\/07\/13\/noirmoutier-la-maison-des-toques\/","title":{"rendered":"The Noirmoutier island’s terroir gets highlighted in La Maison des Toqu\u00e9s restaurant!"},"content":{"rendered":"
\"\"After becoming famous as a gastronomic restaurant from 2016 in the Herbaudi\u00e8re harbour, nearby the Michelin starred restaurant of Alexandre Couillon, on the island of Noirmoutier, La Maison des Toqu\u00e9s<\/em><\/a> has settled in the center of city of Noirmoutier-en-l’\u00cele, at the rue de la Pr\u00e9e-aux-Ducs. <\/strong><\/div>\n
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Enriched this time by a private car park and a couple of artworks, this restaurant is run since its origins by the gourmet couple Aurore and S\u00e9bastien Duchenne (and no one else in the staff), this new address proposes a ravishing framework, completely redecorated premises of the former medical analysis laboratory. <\/strong>By AP<\/em><\/div>\n
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..many artistic<\/strong> details are visible like this wrought iron<\/strong> element.<\/figcaption><\/figure>\n
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The couple<\/strong> posing in front of a wallpaper by Maison F\u00e9tiche<\/strong><\/em>..<\/figcaption><\/figure>\n

After gaining a gastronomic experience in the illustrious Jean Sulpice<\/strong>‘s two-starred<\/strong> restaurant in Savoy<\/strong>, the Hauts de Loire<\/strong><\/em> in the Loire Valley<\/strong> but also a real influence sourced upon Alain Ducasse<\/strong>‘s style that marked him a lot, particularly through the vegetables<\/strong> cooking at the Plaza Ath\u00e9n\u00e9e<\/strong>, the Duchenne<\/strong> couple opted to move to the Noirmoutier<\/strong> island, in order to start their own culinary<\/strong> project.<\/p>\n

Nowadays open all year<\/strong> round (except Wednesdays<\/strong>), their inn<\/strong> always remains ready to serve you quality and inspired lunches<\/strong> and dinners<\/strong>, based on menus<\/strong> that evolve according to the season<\/strong> and their inspiration<\/strong>. <\/p>\n

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..in the same time that comfort<\/strong> is also an asset<\/strong>.<\/figcaption><\/figure>\n
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Who said a restaurant<\/strong> could neither host a library<\/strong>?<\/figcaption><\/figure>\n

Therefore, you could find a tasting menu<\/strong>, from 3<\/strong>, 4<\/strong> and up to 6 dishes<\/strong>, allowing you to enjoy yourself and admire the chef<\/strong>‘s wide palette<\/em> of aromatic<\/strong> expression (photo credits: AP).<\/p>\n

For your information, the Michelin<\/strong>-starred chef Sebastien Duchenne<\/strong> even changed his menu<\/strong> three times the first week of opening<\/strong>. Nearly 7 years after his first service in La Maison des Toqu\u00e9s<\/strong><\/em><\/a>, the style of this restaurant<\/strong> proudly enjoys a fine reputation<\/strong>, thanks to a simple but original cuisine<\/strong><\/em> at the image of the chef<\/strong>, based on fresh local<\/strong> and seasonal<\/strong> products, reinforced by a genuine gourmet<\/strong> touch.<\/p>\n

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..never too far from those submarine<\/strong> vestiges.<\/figcaption><\/figure>\n
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You could also admire some canvases<\/strong> from Eric Le Pape<\/strong>..<\/figcaption><\/figure>\n

Once settled in this intimate<\/strong> dining hall, with a capacity of only 15 seats<\/strong>, you would undoubtedly appreciate those creative recipes<\/strong>, deeply marked by the genius and the passage of the chef<\/strong> in prestigious addresses<\/strong>. Supported by seafood<\/strong> and seasonal<\/strong> ingredients, notably due to the fertile soils of Noirmoutier<\/strong>, you can be sure to discover a constantly renewed menu<\/strong>, according to the market<\/strong> but also the wind<\/strong> and the sea<\/strong>.  <\/p>\n

Without forgetting a specific care<\/strong> in terms of presentation of their dishes<\/strong>, along a large and organic wine list <\/strong>and fresh sea food<\/strong> coming from line fishing<\/strong>.<\/p>\n

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..or this pedestal<\/strong>? An incredible tableware<\/strong> created by Sylvie Coquet<\/strong>.<\/figcaption><\/figure>\n
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Have you noticed this incredible oyster<\/strong> and urchin<\/strong> shaped cups..<\/figcaption><\/figure>\n

Thereafter, on the menu<\/strong>, you could find a toast<\/strong> served with some delicious AOP<\/em> Charente Poitou<\/strong> butter, before a seaweed<\/strong> fritter able to highlight the iodized<\/strong> side of this underwater<\/strong> vegetable. Then, don’t miss a warm oyster<\/strong> offered with its creamy Noirmoutier<\/strong> potato<\/strong>, plus lemongrass<\/strong> and kombawa<\/strong>, before enjoying some razor clam<\/strong> with its skimmed juice<\/strong>, crumbled lobster<\/strong> and its fine herbs<\/strong>, covered with a hint of herring<\/strong> roe and a small pansy<\/strong> petal.<\/p>\n

Without missing the next act embodied with lobster risotto<\/em><\/strong> and duo of green and wild asparagus<\/strong>, drown again into lobster<\/strong> emulsion. <\/p>\n

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..before appreciating this great Valpolicella<\/strong><\/em> from Veneto<\/strong>.<\/figcaption><\/figure>\n
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A delicious stone bass<\/strong>, in front of this marvelous wallpaper<\/strong>..<\/figcaption><\/figure>\n

This ensemble<\/em> is bordered by cowpea seeds<\/strong> and served with a wonderful Vend\u00e9e<\/strong> wine by the multiple awarded Thierry Michon<\/strong>. We follow this gourmet<\/strong> tour with a tasty stone bass<\/strong>, adorned with a lemon verbena<\/strong> sauce and peas<\/strong>, completed with revisited teriyaki<\/strong><\/em> butter, beneath a couple of saut\u00e9ed<\/em> vegetables<\/strong> in seaweed<\/strong> butter. The suite resides in veal<\/strong> sweetbreads<\/strong> hydrated with rosemary<\/strong> jus, once again flavored with a soft cloud of Noirmoutier<\/strong> potato<\/strong> cream, colliding raw smoked<\/strong> potatoes<\/strong>. This dish<\/strong> is proposed with an amazing Italian<\/strong> wine, called Valpolicella<\/strong><\/em>. On top of that, don’t miss the uncommon preparation<\/strong> around creamy Bleu d’Auvergne<\/strong><\/em> cheese, elegantly married with herbs<\/strong> and colorful flowers<\/strong>.<\/p>\n<\/div>\n<\/div>\n

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Last but not least, you would be surely bewitched by the sweet set of strawberry<\/strong> and violet<\/strong> cubes, refreshed by a rhubarb<\/strong> sorbet, eventually preceded by a cherry<\/strong> filled pebble<\/strong>, composed of explicit Guayaquil chocolate<\/strong>.<\/p>\n

La Maison Des Toqu\u00e9s<\/strong><\/a>, 26 Rue de la Pr\u00e9e aux Ducs, 85330 Noirmoutier-en-l’\u00cele (France) \/ Phone : 00 33 (0)2 28 10 15 12. More information and booking on their official website<\/a><\/strong>.<\/p>\n

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After becoming famous as a gastronomic restaurant from 2016 in the Herbaudi\u00e8re harbour, nearby the…<\/p>\n","protected":false},"author":9,"featured_media":39592,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[1343,24],"tags":[1475,1479,919,713,1476,574,603],"class_list":["post-39567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brittany","category-gastronomy","tag-la-maison-des-toques","tag-maison-fetiche","tag-michelin-guide","tag-michelin-restaurant","tag-noirmoutier","tag-restaurant","tag-vendee"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/39567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/comments?post=39567"}],"version-history":[{"count":21,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/39567\/revisions"}],"predecessor-version":[{"id":39969,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/39567\/revisions\/39969"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media\/39592"}],"wp:attachment":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media?parent=39567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/categories?post=39567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/tags?post=39567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}